You may also like
Ingredients
- 1/2 lb pasta, of your choice (I like thin spaghetti, angel hair or 1/2 lb elbow macaroni)
- 6 eggs
- 1/4 cup butter (or more to taste. Butter tastes better than margarine, but you may use margarine)
Method
- Cook pasta to al dente, according to package directions.
- Drain well.
- Add butter to pan, and allow to melt.
- Return drained pasta and mix well with butter.
- In a separate bowl, beat eggs well.
- Add the eggs to pan, and mix well.
- Return to med heat, and stir CONTINUOUSLY, scraping egg from bottom, until eggs are scrambled well and cling to pasta. This step goes very quickly, so watch pot closely.
- Serve immediately.
- To easily clean pan, rinse with COLD water. Empty pan of water, and add a generous portion of SALT, and a dot of dish detergent to pan. Scrub with a scrubbie under cold water until clean. Finish by running under hot water or place pan in dishwasher to disinfect.
